Description
When Portuguese Craftsmanship Meets New Zealand Outdoor Living
🔥 Introduction
Outdoor cooking is an experience that combines warmth, flavour, and togetherness.
In this exclusive collaboration, XclusiveDecor of Portugal and Apollo NZ of New Zealand bring two worlds of expertise together — handcrafted wood-fired ovens and barbecues meet engineered pergolas, outdoor kitchens, and shade systems designed for real homes and restaurants.
This collection of 12 authentic recipes is designed for wood-fired ovens, barbecues, and outdoor kitchens — each one tested to bring out the unique smoky depth that only true wood-fired cooking can deliver.
🍕 1. Classic Margherita Pizza
Serves: 2 | Cook Time: 90 seconds–2 minutes | Oven Temp: 400°C
Ingredients
250g pizza dough (thin base)
80ml tomato passata or crushed tomato sauce
100g fresh mozzarella
Fresh basil leaves
1 tbsp olive oil
Sea salt to taste
Method
Preheat your oven to 400°C, pushing embers to one side for a clear baking floor.
Stretch dough into a 30cm circle.
Spread sauce evenly, leaving a 1cm border.
Tear mozzarella into pieces and scatter evenly.
Bake directly on the oven floor for 90 seconds–2 minutes, rotating every 30 seconds.
Remove, add fresh basil, and drizzle olive oil before serving.
Pro Tip: Always use “00” flour for authentic Neapolitan texture and quick rise in wood heat.
🍗 2. Portuguese Piri-Piri Chicken
Serves: 4 | Cook Time: 45 minutes | Oven Temp: 250°C
Ingredients
1 whole chicken (1.5–1.8kg), butterflied
3 tbsp olive oil
3 garlic cloves, crushed
1 tsp smoked paprika
1 tsp oregano
1 tbsp lemon juice
2 tbsp Piri-Piri sauce or chilli paste
Salt & pepper
Method
Combine olive oil, garlic, paprika, oregano, lemon juice, and chilli sauce.
Rub marinade thoroughly into chicken; refrigerate 4–6 hours.
Roast skin-side up on a rack in the oven or grill for 40–45 minutes, basting halfway.
Rest for 10 minutes before carving.
Pro Tip: For extra crisp skin, finish under strong wood flame for 2 minutes at the end.
🍞 3. Wood-Fired Garlic Bread
Serves: 4 | Cook Time: 10 minutes | Oven Temp: 220°C
Ingredients
1 French baguette
100g butter (softened)
4 garlic cloves, minced
1 tbsp chopped parsley
Sea salt
Method
Mix butter, garlic, parsley, and salt.
Slice baguette ¾ through and spread mixture between slices.
Wrap in foil and bake 8 minutes; open foil for final 2 minutes for crispy crust.
Pro Tip: Sprinkle with parmesan and chilli flakes for a bold upgrade.
🍤 4. Grilled Prawns with Lemon & Herb Butter
Serves: 2–3 | Cook Time: 5 minutes | Grill Temp: Medium-high
Ingredients
12 large prawns, deveined, shell-on
50g butter, melted
Zest and juice of 1 lemon
1 tbsp parsley, finely chopped
1 garlic clove, minced
Salt and pepper
Method
Mix butter, lemon zest, juice, parsley, and garlic.
Brush prawns and grill over wood flame for 2 minutes per side.
Serve immediately with lemon wedges and warm bread.
Pro Tip: Add a splash of white wine to the butter for a restaurant-style aroma.
🌽 5. Rustic Vegetable Skewers
Serves: 4 | Cook Time: 10–12 minutes | Grill Temp: Medium
Ingredients
1 red capsicum
1 zucchini
6 button mushrooms
1 red onion
2 tbsp olive oil
1 tsp thyme
Salt and pepper
Method
Cut vegetables evenly. Thread onto metal or soaked wooden skewers.
Brush with olive oil, thyme, salt, and pepper.
Grill for 10–12 minutes, turning every few minutes.
Pro Tip: Add cubes of halloumi between vegetables for a Mediterranean twist.
🍕 6. Prosciutto & Rocket Pizza
Serves: 2 | Cook Time: 2 minutes | Oven Temp: 400°C
Ingredients
250g pizza dough
80ml tomato sauce
100g mozzarella
6 slices prosciutto
Handful of rocket (arugula)
Parmesan shavings
Olive oil
Method
Cook base with sauce and mozzarella first for 2 minutes.
Add prosciutto and rocket after baking.
Top with parmesan and olive oil.
Pro Tip: Serve immediately — the balance of hot crust and cool toppings is key.
🧀 7. Baked Camembert with Honey & Walnuts
Serves: 4 | Cook Time: 15 minutes | Oven Temp: 180°C
Ingredients
1 Camembert wheel (250g)
1 tbsp honey
2 tbsp walnuts, roughly chopped
1 rosemary sprig
Method
Score the cheese top and place in a small dish.
Bake for 12–15 minutes until soft and molten.
Drizzle with honey, top with walnuts, and garnish with rosemary.
Pro Tip: Serve with toasted ciabatta or pear slices for contrast.
🐟 8. Wood-Grilled Salmon with Citrus Glaze
Serves: 2 | Cook Time: 10 minutes | Grill Temp: Medium
Ingredients
2 salmon fillets (150–200g each)
2 tbsp orange juice
1 tbsp soy sauce
1 tsp honey
1 garlic clove, crushed
Salt, pepper, olive oil
Method
Mix glaze and brush over salmon.
Grill skin-side down for 6–7 minutes; flip and cook another 2 minutes.
Brush again with glaze before serving.
Pro Tip: Add orange slices to grill for garnish — they caramelize beautifully.
🥔 9. Fire-Roasted Potatoes with Herbs
Serves: 4 | Cook Time: 35–40 minutes | Oven Temp: 200°C
Ingredients
500g baby potatoes
2 tbsp olive oil
2 garlic cloves
1 tbsp rosemary
Salt & smoked paprika
Method
Toss potatoes with oil, garlic, and rosemary.
Wrap in foil and place near hot coals.
Cook 35–40 minutes, shaking halfway through.
Pro Tip: Smash potatoes gently after roasting, then crisp them under high flame.
🍫 10. Chocolate Calzone
Serves: 2 | Cook Time: 3–4 minutes | Oven Temp: 350°C
Ingredients
250g pizza dough
80g dark chocolate or Nutella
1 tbsp crushed hazelnuts
Icing sugar for dusting
Method
Fill dough with chocolate and nuts, fold and seal edges.
Bake until golden (about 3–4 minutes).
Dust with icing sugar and serve with ice cream.
Pro Tip: Try adding sliced banana for an indulgent variation.
🍕 BONUS 1 – Portuguese Chouriço & Smoked Cheese Pizza
Serves: 2 | Cook Time: 2 minutes | Oven Temp: 400°C
Ingredients
250g pizza dough
80ml tomato sauce (seasoned with smoked paprika)
80g sliced chouriço
100g Queijo Flamengo or mozzarella
½ red onion, thinly sliced
1 tsp oregano
Olive oil
Method
Preheat oven to 400°C.
Spread sauce, top with chouriço, cheese, and onion.
Bake for 2 minutes or until crust is charred and cheese bubbles.
Drizzle with olive oil and sprinkle oregano before serving.
Pro Tip: Add a few black olives for a truly Portuguese touch.
🍍 BONUS 2 – New Zealand Lamb & Kumara Pizza
Serves: 2 | Cook Time: 3 minutes | Oven Temp: 380°C
Ingredients
250g pizza dough
Olive oil (instead of tomato base)
100g thinly sliced roast lamb
100g cooked kumara (sweet potato) cubes
½ red onion, thinly sliced
50g feta
Fresh mint leaves
1 tbsp balsamic glaze
Method
Brush base with olive oil.
Layer lamb, kumara, onion, and feta.
Bake 3 minutes until golden and crisp.
Garnish with mint leaves and drizzle balsamic glaze before serving.
Pro Tip: The sweetness of kumara perfectly complements the smoky lamb flavour.
🌿 Closing Thoughts
Outdoor cooking isn’t just about food — it’s about craftsmanship, connection, and culture.
With XclusiveDecor’s handmade ovens and Apollo NZ’s advanced pergola systems, your backyard becomes a gourmet destination.
Whether you’re firing pizzas on a Friday or roasting lamb on a Sunday, these recipes are designed to help you create moments that last — full of flavour, laughter, and the warmth of shared experience.
